Method:
Soak the untoasted cashews in water in a covered dish; leave overnight in the fridge. Before you start making the crust, turn them into a strainer and drain well.

To make the crust, coarsely grind the untoasted almonds in a food processor. Add the other crust ingredients and grind until well blended. To make the wreath shape: Put a glass ± 8 to 10 cm diameter in the middle of the spring form, distribute the mixture over the bottom of the spring form. You don’t need to grease the pan. Divide evenly and press down firmly.

Clean the food processor, and grind the cashews into a butter, then add the rest of the ingredients for the filling and mix until completely smooth. Taste the filling and add more agave and/or vanilla to taste. Pour the filling onto the crust, cover the cheesecake and put it in the fridge to set for at least 4 hours. Remove the cake from the spring form, and decorate with ‘rendeers’.

Tags:

No Comments

Post A Comment

About

FoodDeco is a love story between food and decoration. FoodDeco is a website with taste, quite literally. Recipes, home deco inspiration, (online) shopping, table setting-and gift inspiration et cetera. A different taste to home deco.